It must have been a long time that I have not published any recipes. For this recipe, I got the idea from a Japanese dish – beef wrapped enoki mushrooms. I made that dish a couple of times before and was never unsuccessful. Shimeji mushrooms are mainly and typically used for soups and Asian noodle dishes. They have a strong nutty flavour with good textured body, which makes perfect Japanese soup or any steam boat. However, in fact, I’ve always wondered if not used for its traditional use, how this type of mushrooms can be eaten. I experimented this recipe and magically it worked! And worked very well.
400 g Black Angus beef – made into 0.5 cm thick, 10 cm long slices.
250 g Shimeji mushrooms – separated into individual stems
1 tbsp Soy sauce
1 tbsp Thick caramel sauce – from Woolworths Asian food section
1 tbsp Water
1/2 tbsp Sugar
1 tsp Sake/white wine
salt and pepper
1. Wrap 2 to 3 mushrooms stems into each beef slice and use a toothpick to hold in shape. Season with salt and pepper.
2. Oil in the pan and arrange the individual items in the pan until cooked through. Take the cooked ones out of the pan and set aside to rest.
3. Mix the soy sauce, thick caramel sauce, water, sugar and sake together and heat in the pan until the mixture is simmered and gets just thick.
4. Dip the beef wraps in to the sauce to cover both sides and cook for a further 1/2 minutes.
5. Plate up and shred some carrot slices to top the dish.
The dish tasted so good! The nutty and soft mushroom is wrapped in juicy and tender black angus beef which was full of flavours! The sweet and salty flavours merged very well with each other and complemented the whole dish. The touch of carrot on top introduced freshness to the dish and yet another layer of flavour.
The same method can be applied to beef wrapped enoki mushroom. The flavour of the enoki mushroom is quite different to shimeji and the texture is even better. Try it out :D!